Khandvi is a savory Indian snack made from gram flour (besan) and yogurt, seasoned with spices and tempered with mustard seeds. It’s known for its soft, melt-in-the-mouth texture.
Here’s a detailed recipe:
Ingredients:
For the Khandvi Rolls:
- 1 cup gram flour (besan)
- 1 cup yogurt (preferably sour)
- 2 cups water
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon ginger paste
- 1/2 teaspoon green chili paste (adjust to taste)
- Salt to taste
- A pinch of asafoetida (hing)
For the Tempering:
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- A pinch of asafoetida (hing)
- 6-8 curry leaves
- 2-3 green chilies, slit lengthwise
- 2 tablespoons grated coconut (optional)
- Chopped coriander leaves for garnish
Instructions:
- Prepare the Batter:
- In a mixing bowl, whisk together gram flour, yogurt, water, turmeric powder, ginger paste, green chili paste, salt, and a pinch of asafoetida until smooth without any lumps.
- Cooking the Mixture:
- Transfer the mixture to a non-stick pan or a heavy-bottomed saucepan.
- Cook the mixture on medium heat, stirring continuously to prevent lumps, until it thickens into a smooth, lump-free batter. It should be of spreading consistency.
- Spreading the Khandvi:
- While the mixture is still hot, quickly spread a thin layer of the batter onto the back of a greased plate or a smooth surface. Use a flat spatula to spread it evenly and thinly.
- Rolling the Khandvi:
- Let the batter-coated surface cool for a few minutes but is still pliable. Then, using a knife, cut the spread batter into strips.
- Carefully roll each strip gently and tightly to form the Khandvi rolls. Place them on a serving plate with the seam side down.
- Prepare the Tempering:
- Heat oil in a small pan. Add mustard seeds and let them splutter.
- Add a pinch of asafoetida, curry leaves, and slit green chilies. Sauté for a minute.
- Pour this tempering over the arranged Khandvi rolls.
- Garnish and Serve:
- Garnish with grated coconut (if using) and chopped coriander leaves.
- Chill and Serve:
- Let the Khandvi cool down and set for a few minutes before cutting. Once set, serve it chilled or at room temperature.
Khandvi is delicate, so rolling it might take some practice. The key is to spread the batter thinly and evenly. The tempering adds a burst of flavor to this delightful snack!
